Flip for these omelet ideas

Sep 28, 2007

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Eggs, a staple on almost every grocery list, are a fabulous source of protein. Plus, their serving possibilities are endless: Eggs can be scrambled, fried, poached, hard-boiled, over-easy or crafted into the ever-popular omelet.

Omelets aren't just for breakfast anymore. Paired with a salad, bread or fruit cup, an artful omelet can be a superstar at any meal.

As a general rule, plan on three eggs per omelet serving. If you're serving it as a dinner meal with side dishes, two eggs per omelet usually will suffice. Have your fillings prepared and ready to cook; leftovers make great surprise omelet components.

Is an omelet a frittata?

No! The difference boils down to folding vs. mixing. In an omelet, the egg mixture is cooked and folded around a filling; in a frittata, ingredients are all mixed up and cooked in a combination all at once.

A classic dish

According to some historians, the word omelet comes from the Roman epicure Apicius, who called his dish "overmele" -- eggs made with honey and pepper. French cooking has refined and, according to many, perfected omelet preparation and recipes.

Plan the pan

Choose a nonstick pan with at least a five-inch base and sides sloping outward to seven inches. The surface of the pan must be smooth and unmarred; otherwise, your omelet will stick. Fancy omelet pans are available that fold in the center to help form the classic omelet shape. In any case, don't forget cooking spray!

And now ... some eggs-ellent omelet recipes: Aromatic Omelet Reprinted with permission from The Silver Spoon (Phaidon, 2005; ISBN 0714845310)

1. In medium bowl, whisk eggs until just blended. Whisk in salt and pepper to taste.

2. Place butter, bacon and potatoes in 12-inch nonstick omelet pan and heat over medium-high heat until bacon and potatoes are sizzling and butter is foaming. Continue to cook until bacon and potatoes begin to turn golden brown at edges, 3 to 4 minutes. If bacon gives off a great deal of fat, drain off all but 2 tablespoons.

3. Add eggs to pan and stir once. As eggs begin to set, working all around pan at least twice. Bring cooked edges of eggs toward center so uncooked egg runs to edges; meanwhile, gently spread out bacon and potatoes.